A classic Italian-American dish featuring tender chicken breasts pan-fried and served with a rich, savory mushroom and Marsala wine sauce, finished with a touch of milk and balsamic vinegar.
1️⃣ Pound the chicken breasts until they are ~1/4” thick; season with salt and pepper on both sides and coat in flour.
2️⃣ Preheat a large skillet over medium heat and melt 1 Tbsp of butter with 1 Tbsp olive oil; place the chicken on the skillet and cook until golden brown on both sides and internal temperature reaches 165°F (3-4 mins per side) then remove from the pan and cover with foil to keep warm.
3️⃣ Add 1 tsp olive oil to the pan along with the mushrooms; season with a sprinkle of salt and pepper and sauté for 2-3 mins (until almost tender), then add the shallots and garlic and sauté for 1 more min.
4️⃣ Add the wine and chicken stock and continue cooking for 4-5 mins until it reduces by half (scrape any bits stuck to the pan into your sauce).
5️⃣ Add the milk along with 1/4 tsp kosher salt (or to taste) and cook another 3-4 mins, stirring often, until sauce reduces by about half again.
6️⃣ Add the balsamic vinegar and 1 more tbsp butter and stir until the butter melts and then turn off the heat (or option to add the chicken back to the pan to reheat it in the sauce).
7️⃣ Serve the chicken with the sauce spooned on top; sprinkle with parsley and enjoy!
